This is the Best Damn Instapot Vegan Chili recipe ever! My go-to recipe for fooling my carnivorous friends, this satisfying, healthy recipe uses Abbot’s brand of plant-based ground beef. Combined with hearty beans, bold spices, and roasted tomatoes, this is a dinner you’ll want on repeat.
Serve this chili with Gluten-Free Cornbread, 5-Minute Mango Black Bean Salad, and Guacamole for a game-day party meal. Check out more chili recipes and fun topping ideas at: Ultimate Plant-Based Party Chili Recipes
What is Abbot’s Plant-Based Ground “Beef”?
There are lots of vegan imitations of ground meat on the market. You’ve likely heard about the Beyond and Impossible brands. While these offer a helpful substitute to those craving traditional beef-like texture, they are often highly-processed and high in sodium and saturated fat.
Abbot’s Plant-Based Ground Beef is a healthier alternative. I was grateful to discover this product a couple of years ago in my local Whole Foods. As the Abbot website states “Crafted with onion, thyme and porcini mushroom, this Savory Ground “Beef” has the earthy, umami flavor you crave”.
I’ve used this product in countless plant-based versions of classic recipes. It’s great in Shepherd’s Pie, Bolognese sauce, stuffed peppers, tacos, burritos, and even stuffed peppers. It can be challenging to feed plant-skeptics, but this has been a game-changer. I’ve fooled many clients, friends, and family who think they’re eating meat, but they’re actually eating mushrooms.
What If I Don’t Want to Use Imitation Ground Beef?
This recipe is delicious even without the Abbot’s plant-based ground beef. I get it: You like sticking to a whole foods, plant-based diet and want to avoid any processed foods.
You can swap out the Abbot’s plant-based beef for another can of beans (black beans and pinto are two of my favorites). Or, you can use pre-cooked lentils, crumbled tempeh, or whole grain bulgur or barley instead. Whatever you substitute with, you’ll want about about 1 ½ cups (or 1 can) of cooked beans/lentils/tempeh. For dry bulgur or barley, use just ½ cup, as it will absorb much of the liquid during cooking.
Can I Cut this Recipe in Half?
While you can try cutting this recipe in half, I strongly recommend you keep it as-is. After all, it’s pretty challenging to buy just ½ a can of kidney beans. Rather, this recipe is incredibly freezer-friendly. You’ll love having extras on-hand to enjoy for future meals.
Are there Other Ways to Enjoy Vegan Chili?
Yes, there are endless ways to enjoy vegan chili. Sure, you can warm up a bowl and top it with some pickled jalapeno and minced onion. However, you can also serve this over baked russet potatoes, roasted sweet potatoes, or cooked whole grain pasta. I love making a plant-powered protein chili bowl with steamed broccoli or cauliflower, steamed quinoa, and roasted tofu. It also works great over baked tortilla chips with Plant-Based Nacho “Geez!” Sauce for vegan nachos.
Chef Katie’s Plant-Based Cooking Tips:
Control the Spice: If you prefer more spice, add 1 jalapeno (minced) to the chili. Cook it when you sauté the onions and bell pepper. You can also add some minced serrano pepper, dried chipotle flake, or an extra dash of cayenne
A Note On Salt: There’s no added salt in this recipe. There is already sodium in the Abbot’s plant-based beef and the canned tomatoes. You can taste after cooking to add salt as you like.
Other Uses: This chili can be transformed for a variety of healthy dinners. Use as a topping over baked russet potatoes. Combine with cooked whole wheat macaroni for Chili Mac. Pour over baked tortilla chips for loaded nachos.
Best Damn Instapot Vegan Chili with Abbot’s Plant-Based Meat
Print RecipeYou’ll love this Best Damn Instapot Vegan Chili recipe. It’s:
- Gluten-Free
- Loaded with Protein
- Freezer-Friendly
- Great for a Crowd
- Hearty and Satisfying
- Packs Bold Flavors
- Great for the Instapot and Slow Cooker
Serve this chili with Gluten-Free Cornbread, 5-Minute Mango Black Bean Salad, and Guacamole for a game-day party meal. Check out more chili recipes and fun topping ideas at: Ultimate Plant-Based Party Chili Recipes
Pin It to Save It:
Best Damn Instapot Vegan Chili with Abbot’s Plant-Based Meat
Ingredients
- 1 onion diced
- 1 green bell pepper diced
- 6 cloves garlic minced
- ¼ cup chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- ¼ teaspoon cayenne
- 1 package Abbot’s plant-based ground “beef”
- 1 28-ounce can crushed fire-roasted tomatoes
- 1 15-ounce can red kidney beans, drained and rinsed
- 2 cups water
Instructions
- To make the Best Damn Instapot Vegan Chili: Plug in your Instapot and turn on the “Saute” setting. If you don’t have this setting, you’ll want to saute the onion and pepper mix in a saute pan on the stove.
- While the Instapot heats up, dice your onion and green bell pepper. Add to the Instapot.
- Cook the onion and pepper until softened and starting to brown around the edges, 7-8 minutes. Stir frequently and cover with the lid to help trap some of the moisture. If the mixture starts to burn or stick, add a splash of water.
- Once the onion and bell pepper have softened, dd the garlic, chili powder, cumin, oregano, and cayenne. Toast the spices 30 seconds, until aromatic.
- Add the package of Abbot’s plant-based ground “beef” and break it up with your spatula or a wooden spoon.
- Add the canned tomatoes, kidney beans, and 2 cups of water. Season with salt.
- Stir well to scrape up any bits that might be stuck to the bottom of the pot.
- Cover and secure the lid.
- Change the setting to “Bean/Chili”.
- Let the Instapot do the work — most models will come to pressure then cook for about 15 minutes.
- Once the Instapot is done, release the pressure.
- Carefully remove the lid and taste to adjust seasoning.
- Ladle up a bowl and top with your favorite toppings: pickled jalapeno, minced sweet onion, avocado, pickled red onion, or whatever you like.
Notes
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 140 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 444 mg | 18 % |
| Potassium 488 mg | 14 % |
| Total Carbohydrate 26 g | 9 % |
| Dietary Fiber 8 g | 32 % |
| Sugars 6 g | |
| Protein 7 g | 13 % |
| Vitamin A | 112 % |
| Vitamin C | 40 % |
| Calcium | 9 % |
| Iron | 13 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- McCormick Gourmet Organic Ground Cumin
- Frontier Co-op Organic Chili Powder Blend
Discover more from Plants-Rule
Subscribe to get the latest posts sent to your email.
